FRUIT, VEGETABLE PROCESSING AND BEVERAGE PRODUCTION

1. FRUIT, VEGETABLE PROCESSING

2. BEVERAGE PRODUCTION

2.1. BEVERAGE MATERIALS

2.1.1. WATER

2.1.2. SWEETENERS

2.1.3. FLAVOR

2.1.4. COLORING AGENTS

2.1.5. PRESERVATIVES

2.1.6. CO2

2.2. POTABLE WATER PRODUCTION

2.2.1. DEFINITION

2.2.2. WATER TREATMENT METHODS

2.2.2.1. CHEMICAL REDUCTION OF HARDITY

2.2.2.2. ION EXCHANGE

2.2.2.3. MEMBRANE METHOD

2.2.2.4. MICROORGANISM REMOVAL BY CHEMICALS

2.2.2.5. UV RAY

2.2.3. VIETNAM STANDARD OF BOTTLE WATER

2.3. SOFT DRINK PRODUCTION

2.4. ALCOHOL BEVERAGE PRODUCTION